Hatsukokoro

This domestic Kumokage paring knife is perfect for precision cutting and slicing. Made from fine Aogami #2 steel and a Tagayasan handle, it is desi...

The Yoshikane forge was founded in 1919 in Sanjo/Niigata and is now run by 4th generation Kazuomi Yamamoto-san.  He was trained by his uncle T...

The Japanese word Gyuto (牛刀) literally translates to beef sword. The gyuto is the equivalent of the Western chef's knife, and is designed to c...

Sujihiki translates as "flesh slicer", which describes its role well. Typically 240 mm to 300 mm long and 34 mm to 40 mm high, the sujihiki blade i...

The Japanese word Gyuto (牛刀) literally translates to: beef sword. Gyuto is the equivalent of the Western chef's knife and is designed to cut e...

The Petty is the perfect knife for slicing fresh herbs, cutting small vegetables and peeling fruits. Very versatile, this knife can even be used to...

Takahiro Nihei est l’élève d’une des maisons les plus renommées de Sanjo (Yoshikane). Il désire travailler le plus secrètement possible afin de lim...